Lamb Chops with Cranberry-Pear Chutney

Lamb Chop with Cranberry-Pear Chutney

Lamb Chop with Cranberry-Pear Chutney


Makes 4 servings


1/2 cup water
1/4 cup dried cranberries
1/4 cup dried apricots, cut into quarters
1/4 cup no-sugar-added raspberry spread
1 tablespoon red wine vinegar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 medium pear, peeled and cut into 1/2-inch pieces
1/2 teaspoon vanilla
4 bone-in lamb loin chops (about 5 ounces each)
2 cloves garlic, minced
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon salt
Black pepper


  1. Preheat broiler. For chutney, combine water, cranberries, apricots, raspberry spread, vinegar, cinnamon and 1/8 teaspoon salt in medium saucepan; bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 12 minutes or until mixture is thickened. Remove from heat; stir in pear and vanilla.
  2. For lamb, rub both sides of chops with garlic. Sprinkle with rosemary, 1/4 teaspoon salt and pepper. Coat broiler pan and rack with nonstick cooking spray. Place lamb on rack; broil at least 5 inches from heat source 7 minutes; turn and broil 7 minutes more or until desired doneness. Serve lamb chops with chutney.

Nutritional Information

Serving Size: 1 lamb chop with 1/4 cup chutney
Calories 260
Calories from Fat 28 %
Total Fat 8 g
Saturated Fat 3 g
Cholesterol 71 mg
Carbohydrate 24 g
Fiber 2 g
Protein 22 g
Sodium 293 mg

Dietary Exchange

Fruit 1-1/2
Meat 3

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